Ingredients
CRUST:3/4 cup all-purpose flour3 tablespoons sugar1 teaspoon finely shredded lemon zest, divided6 tablespoons butter1 large egg yolk, lightly beaten1/2 teaspoon vanilla extract, dividedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar2 tablespoons all-purpose flour1/4 cup milk1/4 teaspoon salt2 large eggs1 large egg yolkRASPBERRY SAUCE:1 package (10 ounces) frozen raspberries, thawed and crushed1 tablespoon cornstarch1/2 cup black or red currant jellyTOPPING:3 cups fresh or frozen whole raspberries
Preparation
For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest.
Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.
